I made this recipe for a company potluck and they were a huge hit! I used coconut cream pudding mix and swirled chocolate on the top of each cream puff, then sprinkled powdered sugar. Excellent presentation and they were rich and delicious. Thanks for a wonderful, easy recipe!

These cookies are phenomenal! Very easy to make. I halved the recipe to test it out, and decreased the amount of cloves. Also used butter instead of margarine as well as freshly ground cinnamon.
I'm definitely going to be giving these out for the holidays. Thanks for a great recipe!

Mmmm...these were so yummy. I'm not a big peanut butter fan, so I substituted Hershey's Cinnamon Chips and the smell was HEAVENLY. I love how the crispy top layer tasted with the mashmallow.
I read reviews in advance and ended up patting down the melted marshmallows with a large spoon dipped in butter. I had no problems with that step.
Like other reviewers, I too had a problem with the bottom layer. I used a smaller pan and baked it longer, but it tasted like undercooked dough. Also I found that the whole bar lost its shape easily if the room temperature was too warm, so I kept it refrigerated.
I would make this again with a much wider pan. Overall it was delicious.

This recipe is the best! It was incredibly simple and came out looking and tasting yummy. I made a few modifications based on other reviewers' recommendations. I used an 8x8 pan, which is a perfect fit, and decreased the amount of brown sugar to 3/4 cup. I also used 2 Fuji apples and 2 Granny Smith. The tartness of the apples mellows out the sweetness of the sugars. This is a great potluck item and would taste delicious with vanilla ice cream. Thank you for sharing this wonderful recipe!

This recipe is FANTASTIC. I wouldn't change a thing. I used 1/4 of the amount listed to frost 12 red velvet cupcakes, and it was perfect. Unlike a few other reviewers, I didn't find the frosting to be runny at all. However, my cream cheese was a bit chilled, so that might have helped. This frosting is ideal for carrot cake. Thanks for a wonderful recipe!

Incredibly easy and hearty recipe, highly recommend. Was a tad bit bland for me even after though I had added a lot more black pepper than called for. I might try it next time with cauliflower instead of mixed veggies just for a change.
I skipped the egg part and also made sure to cover the edges of the pie crust with foil before putting it in the oven, to prevent burning. I also used frozen mixed vegetables instead of canned ones.
Thanks for a great recipe! It's a keeper.

I made a few modifications to this recipe and the final product was AMAZINGLY DELICIOUS! I used 1/3 of a large white onion, 1 cup of lentils and 2.5 cups of vegetable broth and omitted the salt. I added a handful of chopped cilantro while the lentils were simmering, and added about 6 oz of fresh spinach and a chopped tomato near the end. I also added about 1/2 tbsp cumin powder. I might try it next time with a bit of turmeric and some chili powder. The final dish tasted great!

This recipe is easy, cheap, and nutrious, as other reviewers said, but I thought it was tasteless. Granted, I did not have any cilantro on hand, which would have helped, but it was still pretty bland. If I make it again, I will decrease the amount of beans, add tomatoes and cilantro, and serve it in a wrap with sour cream, cheese, lettuce, and lots of hot sauce.

I really liked the idea of this recipe, but the final product was bland. Granted, I tend to prefer pretty spicy foods, but it seemed to lack flavor. Being Indian, I added some garam masala (a traditional seasoning) and crushed red pepper flakes, but next time I will try feta as suggested by some other reviewers (perhaps flavored feta!). I substituted cilantro for mint and liked the change. Overall, I think it's a good recipe with some modification.

Like other reviewers, I am a bit reluctant to rate this recipe since I used a modified version based on another reviewer's suggestions. After browsing reviews, I decided to go with Paige's (if you sort by 'most helpful,' hers is second from the top). I halved the proportions she provided, which is what I usually do when I want to test out a recipe. For the crust, I used butter straight from the freezer and thawed it slightly. I cut it into squares to mix it with the other crust ingredients. I also dotted some butter pieces over the mixture after I squashed it into the pan. Another reviewer had indicated that this would prevent the crust from overbaking and getting burned, and this seemed to be true, as my crust was perfectly done, though a bit bumpy and unsightly. (Oh well - it was covered up, anyway!). I also put in the full amount of lemon juice Paige suggested. I used freshly squeezed juice. For baking, I used an 8x8 pan for slightly thicker bars, and lined it with parchment paper to make it easier to remove. I had to bake the crust for a long time, but the filling itself actually set pretty quickly. As soon as the mixture no longer looked wobbly, I took it out. I absolutely LOVED the final product. It was pretty tart with just a hint of sweetness. It was nice and soft. I probably added too much butter, but it made it taste pretty good. :) If you are looking for a sweet lemon bar, this probably isn't your recipe. My mom tried it and thought it was far too tart.

I've made this recipe several times and I just love it! I omitted the Worcestershire sauce and sometimes add an extra cup of barley to make it more filling, just as a personal preference. Thanks for a great recipe!

Yum! This is a terrific recipe and tastes just like the curry tofu you get in Thai restaurants! I followed the recipe almost exactly as listed with the addition of green and yellow bell pepper strips. I added more milk/curry paste to compensate for the added veggies. This is a recipe that lends itself really well to additions - eggplant cubes and cooked onion strips would also be nice. Depending on the curry paste you buy and how much spiciness you like, you may need to adjust the quantity you add to the milk. Thanks, Janet, for a great recipe!

This recipe was very good. I omitted the hominy and added cilantro, as suggested by the original recipe. The stew came out very nice but it wasn't too filing and was kind of thin, so I probably wouldn't call it a stew myself. I like one reviewer's suggestion of adding okra, zucchini and tiny red lentils & will probably try that next time. This recipe isn't really one that you could mess up with additions. :)

I feel a little weird about rating this recipe since I followed other reviewers' changes, but I wasn't able to not rate it. In any case, it's definitely a dish worth making! I followed TORONTOIS's instructions for baking the tofu instead of frying it. I also omitted the salt, basil, and oregano since my bread crumbs had Italian seasoning. That turned out to be a really good idea - it had enough flavor/salt without the additions! Overall I thought it was a DELICIOUS dish and tasted like something you would get in a restaurant. Definitely is best served right away so that you can enjoy the crispiness of the bread crumbs. :)

FABULOUS recipe, would not change a thing. When you see this many positive reviews, you know it's going to be a great recipe. These taste professional and are so impressive. I had no problems & used my bread machine. For some reason my buns grew enormous (guess that active dry yeast was REALLY active!), but that's not a complaint. Thank you, Marsha; this one's a keeper!